Ingredients
1
can (14 oz) fat-free chicken broth with 33% less sodium
1/4
cup water
1/2
teaspoon dried thyme leaves
1/4
teaspoon salt
1
cup sliced fresh mushrooms (about 3 oz)
1/2
cup uncooked orzo or rosamarina (rice-shaped pasta) (3 oz)
1/2
cup uncooked quick-cooking barley
2
tablespoons sliced green onions (2 medium)
1/2
teaspoon grated lemon peel
Preparation
In 2-quart nonstick saucepan, heat broth, water, thyme and salt to boiling. Stir in mushrooms, orzo and barley. Return to boiling.
Reduce heat to low; cover and simmer 15 to 18 minutes or until orzo and barley are tender and liquid is absorbed.
Stir in onions and lemon peel. If desired, season to taste with pepper.
